Dinner 2019

[Dante]

Tonight's dinner- quiche with leeks baked inside green bell peppers with a side of sauteed mixed greens and fennel

[liuzhou]

Beef and pork meatballs (3:1)  with homemade spicy tomato sauce and balcony basil.

 

 

Edited September 1, 2019 by liuzhou (log)

[Ann_T]

Welcome back @ninagluck.

 

Simple dinner last night.   Moe and I shared a Caprese Salad with Capocollo,  Genoa salami, and olives.

[Okanagancook]

Lamb chops (these were sirloin so I boned them and skewered them back together then grilled on the stove top...this time 2 min/side and they were a much better shade of pink); roasted fennel/onion with salsa verde mixed in after it was cooked (in the CSO); Air Fryer smashed potatoes and a mix of morel/chanterelle mushrooms from today's farmers market.  I only ate 1/2 the potatoes...too much food.

[Ann_T]

4 minutes ago, Okanagancook said:

Lamb chops (these were sirloin so I boned them and skewered them back together then grilled on the stove top...this time 2 min/side and they were a much better shade of pink); roasted fennel/onion with salsa verde mixed in after it was cooked (in the CSO); Air Fryer smashed potatoes and a mix of morel/chanterelle mushrooms from today's farmers market.  I only ate 1/2 the potatoes...too much food.

@Okanagancook, I want your potatoes.

[Okanagancook]

Just ate those left over from last night for breakfast.  Garden  potatoes are just so different than those available in the grocery stores.  This time I boiled them in their skins until 3/4 of the way cooked then I took the nasty bits of skin off so they were about half way skinned.  Better earthy flavour this way.  Thanks.

[BonVivant]

Quickly seared

 

Summer came back.

 

Bavette steak. (SV and seared on the Weber)

 

This is the aubergine. Bottles for scale. It was too ugly and not uniform for the supermarket.

[kayb]

18 hours ago, gfweb said:

Flat iron steak and potato/charred sweet potato salad

 

Pork tenderloin with caramelized peach/onion hash (with rosemary and smokey bacon fat)

 

 

 

The caramelized peach and onion hash sounds fabulous. Details?

[gfweb]

1 hour ago, kayb said:

 

The caramelized peach and onion hash sounds fabulous. Details?

 

Woof!

It's evolving and was a spur of the moment thing...I used diced canned peaches (squirrels stripped my trees again🤬).

I used a dry pan to get the peaches real caramelized and set them aside.

Diced red onion cooked in the same pan with a small dollop of very smokey bacon fat.

Add peaches back to the pan, with a sprig of rosemary and a tsp of soy.

I let it sit while the pork roasted...fished out the rosemary...salt and pepper.

 

It was good with pork.  I think I'd add some heat next time...a bit of chipotle probably...and maybe diced rosemary.

 

And next time I'd let the pork rest before slicing  LOL

 

Edited September 1, 2019 by gfweb (log)

[Ann_T]

55 minutes ago, gfweb said:

I used a dry pan to get the peaches real caramelized and set them aside.

Diced red onion cooked in the same pan with a small dollop of very smokey bacon fat.

Add peaches back to the pan, with a sprig of rosemary and a tsp of soy.

I let it sit while the pork roasted...fished out the rosemary...salt and pepper.

 I bet that would be wonderful with duck breast too.

[kayb]

Thanks. I did an ancho cream peach sauce with roast pork loin once, and it was excellent. The ancho adds a lot of flavor and a little heat. Sans peaches, it's wonderful with corn risotto.

[Dante]

Tonight's dinner: Corn Chowder Mac and Cheese

[robirdstx]

 

Pork Carnitas Tacos

 

 

[Margaret Pilgrim]

Beefsteaks with fresh mozzarella

 

Corned beef

 

 

[blue_dolphin]

I prepared dinner for a group of friends the other night.   I've made and posted about all these dishes before but unfortunately managed to take only one photo from this meal.

Cocktail: Bound by Venus from Batch Cocktails by Maggie Hoffman.  As written, it's rosemary-infused gin, fino sherry and yellow Chartreuse.  I made both that original and a vodka version as I know there will be vodka-only drinkers in the group.  Some of the vodka drinkers allowed that the gin version was more flavorful - duh! 
Nibbles: Brined and Roasted Almonds and Frico from Six Seasons by Joshua McFadden.  I used more than half a pound of Red Cow Parmigiano Reggiano to make the Frico.  Not sure it was worth the investment but they were excellent salty snacks to go with the cocktails. 
Starter: Burrata Caprese with Peaches, Tomato & Basil from Dinner, Changing the Game by Melissa Clark.  Four kinds of heirloom tomatoes and peaches from the farmers market with a drizzle of basil/lemon/olive oil dressing.  So pretty.

Main: Pork Shoulder in Red-Curry-Braised Watermelon from Deep Run Roots by Vivian Howard.  Pork choices at the farmers market were limited so I went with a nice pork butt roast and cut it up.  Cooking this ahead and reheating worked very well.
Rice - I made the version from Shaya's Red Beans & Rice but with Massa Organics brown rice because I know it reheats well and it has nice flavor
Side: Raw Corn with Walnuts, Mint & Chiles from Six Seasons was a good side that didn't need cooking

This photo is actually from a plate of leftovers but gives you the idea:

Dessert: Peaches in Chilled Moscato from How to Eat a Peach by Diana Henry made a light, elegant ending

Edited September 3, 2019 by blue_dolphin
to add a photo of the main course (log)

[Shelby]

@blue_dolphin Your guests were some lucky people!  I need to make that watermelon pork soon--while I have some watermelons.  

 

Potato salad (Ronnie thought my last one was too dry, so I showed him lol)

The usual veggies

Hot wings, fried okra and @Jaymes squash

Salmon with alfredo and spinach and beans

Yesterday was the first day of dove season.  Not many around, but enough for dinner.  Chum had a ball.  

Tomato pie from Deep Run Roots

This stuff is so rich and so good.

Salad

 

[Margaret Pilgrim]

On 9/1/2019 at 7:11 AM, Okanagancook said:

Lamb chops (these were sirloin so I boned them and skewered them back together then grilled on the stove top...this time 2 min/side and they were a much better shade of pink)

 

Great idea.   Thanks.   

 

I guess Ann_T already has dibs on your potatoes.    Rats!

[Okanagancook]

Great looking meals everyone...my 'like and delicious' buttons are hot, hot.

Last night was grilled Porterhouse...again, like the lamb, I boned then skewered it back together seeing we were sharing it anyways (two pieces....tenderlion/strip loin parts with a Montreal Steak Spice Rub) .  Morels, broccoli & garden carrots with garlic and shallots, IP'd garden potatoes and corn from the market...so good, picked just at the right time...tiny sweet kernels.

[scubadoo97]

Back home after a long weekend at the beach.  

Lunch yesterday from leftover salmon from the night before

 

 

Watching Dorian with interest.   Crazy it’s not moving but glad it’s not moving across the state to me.  Saw this as the outer bands passed over us.   Looked scary but just a bit of heavy rain

 

 

Back home.  Pan seared mahi and sea scallops with micro salad greens for dinner

 

 

 

 

Edited September 2, 2019 by scubadoo97 (log)

[Margaret Pilgrim]

Grilled zucchini with hacked together "chili ranch"

 

Work in progress, focaccia

 

Sauced

 

Baked

 

Alongside minestrone

 

W

 

[Ann_T]

22 hours ago, Margaret Pilgrim said:

I guess Ann_T already has dibs on your potatoes.    Rats!

 

I'll share @Margaret Pilgrim.

 

Last night's dinner.

Roasted a small chicken in the CSO  and made

 

hot chicken sandwiches. Traditional sides of fries and peas.

 

 

[Shelby]

Sous vide then fried chicken with stewed okra and tomatoes, @Jaymes squash (can't get enough of that stuff it seems) and taters and gravy

 

[shain]

15 hours ago, Margaret Pilgrim said:

Work in progress, focaccia





  

 

 

Looks delicious. I think that you can categorize it as a sfincione. 

 

[shain]

Vegetarian mapo tofu - using minced mushrooms and soft tofu.

Century egg with ginger, black vinegar, soy sauce, sesame oil.

 

 

 

Edited September 7, 2019 by shain (log)

[Margaret Pilgrim]

1 minute ago, shain said:

 

Looks delicious. I think that you can categorize it as a sfincione. 

 

Thanks., I've learned something new.    It is my approximation of Liguria Bakery's foccacia.